Starter for old dry yeast?
  • C_BC_B
    Posts: 89,471
    I have some Cotes de Blanc yeast that is 6 months passed it's best by date. Should I make a starter for it, proof it on brew day, or double up and dump it dry?
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 123,193
    It's probably fine, but doubling it up to get rid of what's left is a fine idea. You could proof it on brew day, but only do it if the result of the proofing will change something...
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 49,804
    either double it or go with a starter.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • C_BC_B
    Posts: 89,471
    Sounds like doubling it wins out.
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 49,804
    C_B said:

    Sounds like doubling it wins out.



    lazy FTW!

    C_BThym
    The pinnacle of lame and awesome in one singular moment. -Lake
  • ceanntceannt
    Posts: 53,828
    Rehydrate it.... you will know pretty quickly if it is not viable any more
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    Just have something else on hand as a backup, if it's dead...
    Never attribute to malice, that which can adequately be explained by stupidity.
  • C_BC_B
    Posts: 89,471
    ceannt said:

    Rehydrate it.... you will know pretty quickly if it is not viable any more



    it will not bloom if it is dead?
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 53,828
    C_B said:



    it will not bloom if it is dead?


    Pretty obvious in about ten minutes
    Never attribute to malice, that which can adequately be explained by stupidity.
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